Dark Chocolate Chip Cookies with Coconut Oil

Chocolate Chip CookiesDark Chocolate Chip Cookies with Coconut Oil – easy, delicious and made without butter – great for vegetarians. Butter has always been very high on my list of important ingredients for baking (I NEVER use margarine); but when I saw this recipe, I decided it was worth testing – and I LOVE the cookies. There is practically no difference in flavor from the cookies made with butter.

Be prepared, however, because the dough has a very different consistency. Don’t let it make you nervous; the cookies will be fine.


  • 2 cups white whole-wheat or all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon sea salt (to taste)
  • ¾ cup virgin coconut oil, at room temperature
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels


  1. Pre-heat the oven to 350° F.
  2. Grease cookie sheets with butter or non-stick baking spray.
  3. In a small bowl, whisk together flour, baking soda and salt until thoroughly mixed.
  4. Place coconut oil in large mixer bowl and beat until smooth, if congealed.
  5. Add brown sugar, granulated sugar, and vanilla extract; beat until creamy.
  6. Add eggs one at a time, beating well after each addition.
  7. Gradually beat in flour mixture.
  8. Stir in chocolate chips.
  9. Drop by rounded tablespoon onto lightly-greased baking sheets
  10. Bake for 10 to 12 minutes or until golden brown and edges have begun to set but centers are still soft.
  11. Cool on baking sheets for 2 minutes.
  12. Remove to wire racks to cool completely – OR – enjoy warm with a cold glass of milk while the chocolate is still molten.